A crunchy yet light cookie. Shortening is the key to the interesting texture.
Servings 24
Author Cookie Madness
Ingredients
CrunchyHearty Oatmeal Cookies
1cup4.5 ounces all purpose flour
1teaspoonbaking soda
1teaspooncinnamon
½teaspoonsalt
½cupshorteningtrans fat free
¼cupbuttermelted and slightly browned if desired
1cupbrown sugarpacked (I used part dark brown, part light brown)
½cupgranulated sugar
2tablespoonshoney
2tablespoonmolassescorn syrup, maple syrup or some other syrup
1egg
1teaspoonvanilla
3cupsoatsold fashioned
1cuppecanschopped and toasted
¼cupcoconut
Instructions
Stir together flour, baking soda, cinnamon and salt; Set aside.
In a large mixing bowl, beat shortening, melted butter and both sugars until creamy (I used a wooden spoon). Stir in honey & syrup, egg and vanilla. Add flour mixture and stir until incorporated. Stir in oats, pecans and coconut.
Using wet hands, form mixture into ¾ to 1 inch balls and place about 2 inches apart on ungreased cookie sheets. Using palm of wet hand, press down slightly to about ½ inch. Bake at 350 degrees for 11-13 minutes or until edges are brown. Remove to a rack to cool. They will crisp and firm up quite a bit as they cool.